Vegan Pot Pie #vegan #recipevegetarian

A solace sustenance exemplary, made veggie lover! Veggie lover Pot Pie is prepared in about 60 minutes, and makes a heavenly fundamental dish for any occasion. I recommend making the pie hulls early, or use locally acquired veggie lover pie outsides to make this significantly simpler!

Some time in the past before my vegetarian days, I LOVED chicken pot pie. As a matter of fact, I don't know I at any point had home cooked pot pie, yet I regularly purchased and ate the Marie Callender's solidified scaled down pie. The flaky outside layer, the delightful filling, goodness I cherished it.

Well this Vegan Pot Pie resembles a million times more delicious than the one I used to eat! It's all out solace nourishment. Ideal for a special festival, Sunday family supper, a potluck or only a weekday! I'm making this as the principle dish for Thanksgiving this year, instead of the typical Vegan Meatloaf (likewise a fantastic and yummy decision!).

I utilized tofurky brand veggie lover chicken I found in the icebox segment of my nearby store. It was delectable! You could likewise utilize seitan, or some other vegetarian "chicken" you can discover. Heated tofu lumps additionally function admirably, or basically forget it and use veggies and potatoes. It's great in any case!

Also try our recipe Roasted Beet & Carrot Kale Salad #vegan #recipevegetarian

Ingredients

Double Recipe Easy Vegan Pie Crust
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
1/3 cup all purpose flour
2 cups vegetable broth
1 cup unsweetened almond milk
3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
1 large russet potato, chopped into small chunks
8 ounces vegan "chicken" or baked tofu, cut into chunks, optional
1/2 teaspoon salt, or to taste

Instructions

Preheat the oven to 400 degrees F.
For the Pie Crust
Make a double recipe of Easy Vegan Pie Crust. Split the dough in half.
Transfer half the pie crust dough to a 9-inch pie pan. Push it evenly into the pan, trim off any excess, and place in the fridge to cool while you make the filling.
Wrap the other ball of pie crust dough in plastic wrap and chill in the fridge as well.
For the Filling
Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and saute until onion is translucent, 1-2 minutes.
Whisk in the flour, vegetable broth and unsweetened almond milk. Then add the mixed vegetables, potato and vegan chicken or tofu, if using. Simmer for 5-10 minutes, until the sauce thickens.
The Rest
Pour the filling into the pie crust lined pan. Roll out the other pie crust on a lightly floured surface, and carefully cover the pie with it. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust.
Bake for 45 minutes, until the crust is golden brown. Cut, serve and enjoy!